PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each slice on your palm and WRAP around hard-boiled egg. PRESS edges to seal. REPEAT with remaining eggs.
DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F and BAKE for an additional 20 minutes.
MIX reduced-fat mayonnaise and Dijon mustard; SERVE immediately.
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
This recipe is an excellent source of choline and protein, and a good source of folate.
Drain immediately and serve warm or cool completely under cold running water or in bowl of ice water, then refrigerate.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.